Directions

Heat oil in a wok or large skillet on high. Stir-fry mixture just until meat is no longer pink; remove. Add broccoli, pepper, picante sauce and sugar to skillet. Cover; reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes.

Combine cornstarch and orange juice until smooth; add to skillet along with meat and onions. Cook and stir 1 minute or until sauce is thickened. Sprinkle with almonds if desired. Serve with rice.Yield: 4-6 servings.

Originally published as Orange Beef and Broccoli Stir-Fry in Country Extra
January 1991, p49

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"I followed this recipe exactly and I was sorely disappointed. The veggies and meat were great but the sauce was extremely bland!! My husband and son agreed and the rest of it that we didn't eat went directly into the garbage can. Boo."